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Have no fear; things have been delicious and good in my life. Unfortunately, it has all been very chaotic and this has forced me to step away from the stove. Long days and tired nights have led me to fall in love with leftovers. I used to look down on them, but over the last few weeks they’ve grown to become my friends.

Our relationship with food is ever changing. Right now I simply don’t have the time for flair-tastic meals, but that doesn’t mean I’ve succumbed to take out and junk food. I’ve found new, fast, and fulfilling ways to keep my cooking hand strong while maintaining some semblance of sanity. I look forward to the less hectic days once this semester is over when I can find time to get back to my lackadaisical and ingredient heavy kitchen roots, but I’ve found enjoyment in this culinary break.

In the meantime, here is a savory dish I made for breakfast, which is outside the ordinary. I love eggs. I can easily go through a carton in a week. I understand the cholesterol in eggs isn’t necessarily bad, but something tells me the amount I eat is in the higher percentage and teetering on the edge of detrimental. Alas, I had no eggs left this morning, so instead of running to City Market for an egg and tomato breakfast sandwich, I sauntered over to the fruit bowl to try out a new recipe I found last night. It encompasses my love of bananas and avocados, and my sweet tooth gets to join in on the action. No one likes playing third wheel *wink/wink*

I “adapted” the amounts of cream and sugar for the recipe, due to the fact that I was borrowing the neighbor’s cream and I wanted to see if I could get that sweet taste while still drawing back on the amount of sugar. My “adaption” was most delicious and won’t leave you feeling like you’ve been cheated. Plus, it allows the flavor of the whole foods to shine through.

I never truly appreciated New England Fall until I spent my first semester of college at High Point University in North Carolina. I expected the leaves to do their gussied up business of turning all orange and rougey, but they kind of just fell off the tree in a zero climax death. Now I see why people travel up north to stop—dangerously—on the side of the road and take snap shots of our calendar worthy foliage, which is still hauntingly beautiful every single year.

I like fall for many reasons. For one I can pull out my arsenal of cowl neck scarves that sit, unloved, in the closet during the humid months. I can eat a few more sweet treats because all the layers of clothing hide my stomach which had to be at attention for days at the beach. And I can also fill said tummy with a variety of soups. I love soups because they give you artistic leeway in the kitchen, they are generally cheap and easy to make, and slurps are inevitable. Who doesn’t love slurping? So, behold the first soup of the season! It’s a homemade butternut squash recipe from the Whole Foods website.

I’ve never really been a huge squash fan or foe—I don’t really eat it much except during Thanksgiving when it takes on an applesauce form—so I was hesitant. Much to my surprise, the soup turned out superb.

It has a wholesome simplicity to it. It’s not filled with a myriad of flavors, but it isn’t bland either. Sprinkle a little salt and pepper on top and you have yourself a warm, soothing bowl that can be a main dish or paired with half a sandwich or even chicken. Tip: if you have the self-control to hold off, make it during the evening and don’t eat it until the following afternoon. Just like you shouldn’t immediately cut into meat that’s hot out of the oven, soup also needs time to settle, which allows the flavors to mingle.

4 cups low-sodium chicken broth [Since this soup doesn’t need lots of expensive ingredients, look for the best broth you can find!]

1/2 teaspoon fine sea salt

1/2 teaspoon ground black pepper

Method:

Heat oil in a large soup pot. Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes. Stir in butternut squash, thyme, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes. Use an immersion blender [the best gadget you could possibly buy] to purée soup. Alternatively, let the soup cool slightly and carefully purée in batches in a traditional blender.